CRANBERRY SAUCE WITH PORT & STAR ANISE
Star anise gives this classic sauce a really Christmassy flavour, and a contemporary update
Provided by Tony Tobin
Categories Condiment, Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
- Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one - you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
- Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
- To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.
Nutrition Facts : Calories 51 calories, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
CANDIED ROAST HAM WITH CRANBERRY & STAR ANISE SAUCE
Add a festive, sticky and zesty glaze to ham, then serve with a sharp cranberry sauce which cuts through the smoky meat
Provided by Tom Kerridge
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 4h10m
Number Of Ingredients 15
Steps:
- Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.
- Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.
- To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.
Nutrition Facts : Calories 610 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 48 grams protein, Sodium 6.2 milligram of sodium
STAR ANISE CRANBERRY SAUCE
Make and share this star anise cranberry sauce recipe from Food.com.
Provided by chia2160
Categories Sauces
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- in a saucepan bring port, water, sugar, salt, and star anise to a boil, immediately remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
- return the liquid to a boil, add cranberries, return to boil, lower heat to simmer.
- cook for 8-10 minutes until cranberries pop and sauce thickens.
- remove star anise and stir in orange zest.
- cool.
GINGER PEAR CRANBERRY SAUCE
This gingery, pear-studded cranberry sauce is simply amazing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
- Remove cinnamon stick and star anise. Chill until ready to serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g
PERSIMMON CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Christmas Thanksgiving Quick & Easy Cranberry Fall Persimmon Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
STAR ANISE SPICED CRANBERRY SAUCE W/ RUBY PORT
Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup.
Provided by Simply Chris
Categories Vegan
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan combine the sugar, water, port star anixe and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Add the cranberries and simmer, uncovered about 8-10 minutes.
- Stir occasionally until most of the cranberries have burst.
- Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
- Serve chilled or room temperature.
- Remove the cinnamon stick and star anise just before serving.
Nutrition Facts : Calories 454.9, Fat 0.2, Sodium 81.7, Carbohydrate 118.2, Fiber 6.7, Sugar 105.9, Protein 0.6
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